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Delicious Mini Egg Brownies with Pastel Frosting

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A fun and festive Easter treat combining fudgy chocolate brownies with colorful pastel cream cheese frosting and mini chocolate eggs for surprise bursts of sweetness.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup (150g) mini chocolate eggs, chopped roughly
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk, as needed
  • Gel food coloring in pastel shades (pink, yellow, mint green, lavender)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy lifting.
  2. In a medium bowl, whisk together the melted butter and granulated sugar until smooth and glossy, about 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. In another bowl, sift together the flour, cocoa powder, and salt to avoid clumps and ensure even chocolate color.
  4. Gradually add the dry mix to the wet ingredients, stirring gently with a spatula just until combined. Avoid overmixing to keep brownies fudgy.
  5. Fold in about 3/4 cup of the chopped mini eggs, saving the rest for topping. Do not over-stir to keep colorful pockets intact.
  6. Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the remaining mini eggs evenly over the surface.
  7. Bake for 20-25 minutes, starting to check at 20 minutes by inserting a toothpick near the center; it should come out with a few moist crumbs, not wet batter.
  8. Remove from oven and let cool in the pan for at least 30 minutes to prevent frosting melting later.
  9. Prepare the pastel frosting by beating the softened cream cheese and butter together until light and fluffy, about 3-4 minutes. Gradually add powdered sugar, beating after each addition. Add vanilla extract and a splash of milk to reach desired spreadable consistency.
  10. Divide the frosting into 4 small bowls. Add a tiny dab of gel food coloring to each to create pastel pink, yellow, mint green, and lavender. Mix gently until colors are even.
  11. Spread the frosting over the cooled brownies in sections or swirls of pastel colors for a fun Easter vibe. Use a small offset spatula or the back of a spoon to blend edges slightly.
  12. Let the frosting set at room temperature for 15 minutes or chill in the fridge for firmer frosting before cutting into squares.

Notes

Use gel food coloring for better pastel colors without thinning frosting. Chill brownies before slicing for clean edges. Avoid overmixing batter to keep fudgy texture. Substitute gluten-free flour for gluten-free option and dairy-free cream cheese for vegan frosting (texture may vary).

Nutrition

Keywords: brownies, mini eggs, Easter dessert, pastel frosting, chocolate brownies, holiday treats, fudgy brownies

Find it online: https://blixfood.com/delicious-mini-egg-brownies-recipe-easy-homemade-pastel-frosting-for-easter-treats/